Old Home Made Grape Wine Recipe Without Campden Tablets?
Posted 17 September 2008 - 07:48 AM
Posted 17 September 2008 - 07:53 AM
President, Purple Foot Winemaking Club
"41 Years of Fine Winemaking"
Wine a little... and you'll feel much better!
Posted 17 September 2008 - 08:05 AM
I'm with Steve. I'd rather spend the nickel to use SO2 and then put out the 75 cents and get a packet of yeast that was selected specifically for the purpose of fermenting fine wines.
2014: Red Hills Cab, Yakima Merlot, Muscato d'Asti style, Inlaws Bordeaux blend
2013 awaiting Barrel: Yakima Syrah, Gren/PS for Rhone blending
BARRELING: friends CV OV Zin 13, Inlaws Bordeaux Blend 13, Yakima Sangiovese 13
Awaiting bottle: Lake County Montepulciano 12, Yakima Pinot Noir 12
Posted 17 September 2008 - 08:53 AM
if you realy don't want to use so2 , you can.
make sure all your wine gear is very sanitary ,
Prep a very strong yeast culture useing double the yeast packets you normaly would
as soon as the grapes are crushed add your rageing yeast culture and stir it in so it gets started long before the wild yeast can.
make the wine as normal hope like hell it doesn't spoil, clarify and bottle , drink it all young as it will have trouble ageing
or just add the So2 , make your life easier , yeast produces some SO2 natrualy durring a ferment anyway so you can't avoid it.
one advantage of being a home winemaker is that you can get away with lower levels of SO2 than commercial wine becasue you don't have to protect against shipping or long shelf storage if you have a nice cool spot to store your wine.
Posted 17 September 2008 - 08:54 AM
Old world ways...no sense in trying to change them....
Posted 17 September 2008 - 09:52 AM
Unless the grapes are in poor condition or you are doing something special like a cold soak, there is no need to use SO2 (campden tabs) prior to fermentation. Just pitch the yeast and let it go... almost all comercial yeast will quickly out compete any other microbes present in the must. Unless you want "jelly flavored wine" stay away from the boiling thing...
After fermentation, however, is a different story. Depending on wine ph and time frame for drinking, you will want to use at least a little SO2.
"The absence of defects is not the presence of virtues" - Sean Thackrey
Posted 17 September 2008 - 10:38 AM
Posted 17 September 2008 - 12:43 PM
Posted 17 September 2008 - 01:06 PM
I see that a lot of people use steam extractors for fruit wine.
Doesn't steam extraction impact a 'cooked' taste or impact on the juice?
In Primary -3 gal of JK's heavy bodied Blackberry
In Secondary - nada
Undergoing MLF - 5 gal of Baco Noir (8/27/08)
Bulk Aging - 4 gal Concord (from grapes) and elderberry
Bottled- 1 gal Pear/Cinnamon Mead - crap, 1 gal Blueberry Melomel - ok, 4 gal JAO Mead - ok, 6 gal WE Mango Cit. Sym - very good, 1 gal Concord - crap, 6 gal WE Luna Rossa - fantastico!, 1 gal Black and Blue Mead, 1 gal JK's Heavy Bodied Blackberry - to die for (only 1 bottle left! sniff sniff), 3 Gal WE Selection Port - will be good in another 6 months, 2 gal Niagra / Apple blend - wunderbar!
Posted 22 September 2008 - 01:46 PM
The first 3 batches I made were all natural no added yeast or campden tablets all of the wine came out fine but now I Sulfite the wine and add certified wine yeast no reason to take a chance on getting a wild yeast way to much money to spend on vinegar.
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